Baked Curried Beef & Sweet Potatoes
Submitted by gerbear
Curried ground beef with ginger, raisins, and almonds served over creamy mashed sweet potatoes. Warm spices meet comfort food in this make-ahead casserole dinner for four.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsBaked Curried Beef and Sweet Potatoes
This is where Indian spice meets comfort-food soul.
Lean ground beef simmers with curry powder, cumin, coriander, and fresh ginger until the sauce reduces into something thick, fragrant, and deeply savory.
Raisins add little bursts of sweetness. Slivered almonds bring crunch.
All of it gets spooned over a bed of buttery mashed sweet potatoes, then baked until everything is bubbling and the whole kitchen smells like a spice market.
Even better? You can freeze both casseroles for up to a month, making this a weeknight lifesaver.
Pro Tips
- Drain the beef well: Excess fat will make the curry greasy. Pour it off after browning.
- Veal stock elevates everything: If you can get your hands on veal stock instead of beef, the flavor becomes silkier and more refined.
- Mash the sweet potatoes smooth: A few lumps are fine in regular mashed potatoes, but here you want a creamy bed for the curry to nestle into.
- Freeze in portions: Divide into individual containers for quick lunches you can reheat straight from the freezer.
Ingredients
Directions
In large skillet, heat oil over medium heat; cook onion and ginger, stirring occasionally, for 5 minutes.
Add beef; cook, breaking up with spoon, for about 7 minutes or until browned.
Drain off fat.
Stir in stock, curry powder, tomato paste, cumin and coriander.
Bring to boil; reduce heat and simmer, stirring occasionally, for 20 to 25 minutes or until most of the liquid has evaporated.
Stir in raisins.
Stir in almonds.
Taste and adjust seasonings.
Meanwhile, in saucepan, pour in enough cold water to cover sweet potatoes; bring to boil.
Boil for 20 minutes or until tender; drain well. Mash with butter, add salt and pepper to taste.
Stir in parsley. Transfer to separate 4-cup (1 L) casserole.
Can also be frozen for up to 1 month; thaw in refrigerator and bring to room temperature.
Bake both casseroles, covered, in 350℉ (180℃) F oven for about 30 minutes or until bubbling.
To serve, spoon sweet potatoes onto heated platter; make a well in centre.
Spoon beef over top.
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